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Creamy Dill Cucumber Salad

This dish features thinly sliced cucumbers coated in a tangy sour cream and dill dressing. The combination results in a crisp, cool salad with a creamy texture and fresh herbal flavor, served chilled as a refreshing side.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Cucumbers 2 large, preferably garden-fresh or English: The base of the salad, providing crunch and freshness.
  • Sour cream 1/2 cup, full-fat: The creamy base of the dressing that binds the flavors together.
  • Fresh dill 2 tablespoons, finely chopped: Adds a bright, herbal flavor that complements the cucumber.
  • Lemon juice 1 teaspoon: Enhances freshness and cuts through the creaminess.
  • Salt to taste: Balances the flavors and brings out the natural sweetness of the cucumber.
  • Black pepper to taste, freshly ground: Adds a mild heat and depth to the dressing.

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Spoon or spatula
  • Measuring spoons

Method
 

  1. Slice cucumbers thinly and place in a mixing bowl.
  2. Finely chop fresh dill and add to the cucumbers.
  3. In a small bowl, combine sour cream, lemon juice, salt, and pepper.
  4. Mix the dressing thoroughly until smooth.
  5. Pour the dressing over the cucumber and dill mixture.
  6. Toss gently to coat the cucumbers evenly.
  7. Chill in the fridge for at least 30 minutes before serving.
  8. Give it a quick stir before serving and garnish with additional fresh dill and a lemon wedge for extra freshness.

Notes

Feel free to sprinkle additional dill or a few capers for extra flavor. Best served chilled as a refreshing side dish.